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Method

1. Drain the chick peas and crush in a food processor until almost paste-like. Tip into a bowl.

2. Heat the oil in a frying pan and gently fry the onions, stirring frequently, until soft and lightly browned. Add to the bowl with the breadcrumbs, carrots, coriander and a little seasoning.

3. Mix the harissa paste with the egg and stir well into the carrot mixture. Using your hands, shape the mixture into 6 even-sized pieces. Press each firmly into a ball and flatten into burger shapes. Chill until ready to cook.

4. Light the barbecue about 30 minutes before cooking to allow the flames to die down. Cook the flatbread according to pack instructions or by heating it on the barbecue. Cook the burgers for about 5 minutes, gently turning once, until golden. Cut the flatbread into wedges and serve with the burgers, peppers and a dollop of soured cream.